Ingredients with Measurements:
- 2 lbs pork ribs
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup water
Special equipment needed:
- Baking sheet
- Aluminum foil
- Cooking spray
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 300°F.
2. Line a baking sheet with aluminum foil and spray with cooking spray.
3. In a small bowl, mix together brown sugar, soy sauce, ketchup, honey, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, black pepper, cayenne pepper, and water.
4. Place the ribs on the prepared baking sheet.
5. Brush the ribs with the sauce, making sure to coat both sides.
6. Cover the ribs with aluminum foil and bake for 2 hours.
7. Remove the foil and brush the ribs with more sauce.
8. Increase the oven temperature to 400°F and bake for an additional 20-30 minutes, or until the ribs are sticky and caramelized.
9. Let the ribs rest for 5-10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours and 30 minutes
5. Temperature:
Preheat oven to 300°F and increase to 400°F for the final 20-30 minutes.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 480
Fat: 28g
Carbohydrates: 30g
Protein: 27g
Sodium: 1,200mg
Sugar: 27g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken wings.
- Soy sauce can be substituted with tamari or coconut aminos.
- Ketchup can be substituted with tomato paste or barbecue sauce.
- Honey can be substituted with maple syrup or agave nectar.
- Apple cider vinegar can be substituted with white vinegar or rice vinegar.
- Worcestershire sauce can be substituted with soy sauce or fish sauce.
Variations:
- Add 1/4 cup of bourbon or whiskey to the sauce for a boozy twist.
- Use smoked paprika instead of cayenne pepper for a smoky flavor.
- Add 1/4 cup of pineapple juice to the sauce for a tropical twist.
- Use Chinese five-spice powder instead of garlic powder and onion powder for an Asian-inspired flavor.
Tips and tricks:
- Make sure to remove the silver skin from the back of the ribs before cooking.
- For extra tender ribs, marinate them in the sauce overnight before baking.
- Baste the ribs with the sauce every 30 minutes for maximum flavor.
- For a crispier crust, broil the ribs for the last 5 minutes of cooking.
Storage instructions:
Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the ribs, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the ribs on a platter with a side of coleslaw and cornbread.
Garnishes:
Garnish the ribs with chopped green onions and sesame seeds.
Pairings:
Pair the ribs with a cold beer or a glass of red wine.
Suggested side dishes:
Serve the ribs with a side of mac and cheese, baked beans, or roasted vegetables.
Troubleshooting advice:
- If the ribs are not tender enough, bake them for an additional 30 minutes.
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer it on the stove until it thickens.
Food safety advice:
Make sure to cook the ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Sticky ribs are a popular dish in American barbecue culture, with roots in the Southern United States.
Flavor profiles:
The ribs are sweet, savory, and slightly spicy, with a sticky and caramelized crust.
Serving suggestions:
Serve the ribs with a side of barbecue sauce for dipping.
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